A veggie heavy, but hearty stew, is welcomed on a chilly spring night, complemented with a glass of white wine from the bottle you opened for the stew.

I’ve taken a traditional beef stew, scaled down the meat, scaled up the veg, swapped in white wine for red wine, and topped with pickled radishes. Served with crusty, fresh sourdough this is the perfect make-ahead meal for a colder spring evening.